I know you will agree that a gluten free Victoria Sponge cake is a gorgeous and delicious treat. We hope you enjoy baking the cake as much as we did and share it with the ones you love. Send us some images and let us know how you get on with it even if your first attempt is not a complete masterpeice. I can tell you that my first attempt was not pretty, tasty yes and it was brilliant fun. Recipe courtesy of Coeliac UK.
recipe images to firstname.lastname@example.org
A simple ‘cut and come again’ sort of cake – that is better if left for a few days. Low in fat, I think it is super delicious if spread with a swish of butter, margarine or your spread of choice (but sort of defeats the point!). Traditionally made with sugar - this is a ‘sugar-free’ version, with very little added sweetness. Because of the sweetness of the dried fruit, you could also leave out the honey/agave/fruit syrup if you like. But I like the little extra punch.
If you are avoiding processed sugar – be mindful of the fruits you use. Typically glace fruits (cherries, mixed peel) are infused with a glucose fructose mix. And some of the more tropical fruits (pineapple, cranberries etc.) are often sugar infused also.
A sort of a cheats way to make a ‘pitta-esque’ receptacle, but anything that you can weigh, make and cook within 5 minutes is not to be sniffed at. A genius lunch option.
You can’t beat a good bowl of hearty homemade vegetable soup, especially when the weather is cold. Great to bring to work – it’s filling , sustaining and good for weight loss (so long as you are not hitting the biscuit tin afterwards!).
And it’s the best way I know of getting vegetables into fussy little eaters. You should whizz to whatever consistency suits your needs best - from very lumpy to very smooth. For many years, we did a canteen at a local school and made vegetable soup every day. Many’s the young adult asked about lump level, and we almost never deviated from smooth soups.
Feel free to play with the vegetable ingredients as varying them up will alter the sweetness and colour. As a grown up , we may appreciate the benefits of cabbage soup. Little people less so. Pretty coloured vegetables make for pretty soup.
In this recipe, the potato is the thickener. But if you are allergic or want to avoid them for whatever reason – add in a tin of rinsed chick peas or haricot beans at the end. When you whizz the soup up, these will also give a very nice consistency.
Cheese is a great staple in the fridge, and provides a quick and delicious lunch, regardless of whether you throw it between two slices of bread, deep fry it, melt it , slice dice or grate it.
Halloumi is a Cypriot, firm, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk, although these days cow's milk is also used. Its texture is similar to that of mozzarella or thick feta, except that it has a strong, salty flavour from the brine preserve. It has a high melting point and so can easily be fried or grilled.
If you find the flavor too salty, soak for a few hours in water to remove some of the saltiness, although in this recipe – the combination of the salty cheese against the sweetness of the strawberries or watermelon is spot on.
Once you have bought your halloumi and are wondering what else to do with it, it makes amazing burgers. Fry your slice of halloumi in the same way as you would a meat patty –and then build your burger according to your own taste ( burger bun, salad leaves, sliced tomatoes, chillis , relish etc )
The Foods of Athenry Gluten Free Toasts are great for nibbling, dipping, scooping, crouton-ing or draping elegantly across a well dressed cheese board. But, because they are twice baked and fully dried out – they are also great for crumbing. I keep a small airtight jar with some ready whizzed toasts for recipes such as the one below. They will stay fresh for months and can add wonderful texture and flavor to simply prepared meals. Our different flavours suit different recipes, but this is down to your own experimentation and taste preferences. I sprinkle them over cauliflower cheese, potato gratin and sometimes into stuffings.